View attachment 28772 Does anyone else feel like I should put ruby slippers on the chicken?
Too much bourbon?
That poor skillet.
Is that your sacrificial 'grilling' cast iron skillet? That thing looks thirsty for some oil, y'know?
Chicken looks sexy, though.
Damn, BKB. Now I want a homemade big mac.
Re: burgers, I think I've been doing it wrong for years. I've been grilling them out back since I can remember and have presented far to many dry, grey burgers to my wife and daughter.
Before the superbowl, my wife was able to participate in a Dell Computers Zoom event where they mailed all the ingredients for a few dishes (think Super Bowl food) and they had a live zoom cooking demonstration/tutorial with none other than Guy Fieri.
Anyway, he walked us through how to make this rediculous bacon mac-n-cheese burger. The burger-patty cooking phase involved frying the burger on our (well oiled) cast iron skillet. Long story short, it was incredibly good. Not dry, pink in the middle (heh heh), juicy, f'n delish. All six thumbs up in my family.
A week later, I thought I'd try a steak on the skillet. Yeah, I've been over cooking them too out on the grill. I used my meat thermomenter to get the internal temp 'just right', did the whole 'garlic butter' basting once it was about done and I'll be damned, if it wasn't the best steak I've ever cooked. I love my grill, but my beef cooking game went up a few notches over the past few months.
